Aunt Helen lives on in the pages of two tattered loose leaf binders of recipes held together by rubber bands. I found the binders when we were cleaning out her house after her death. They then found their way to a box in our basement, only to be discovered again when I was on a search for something else. The recipes range from standard 60’s and 70’s fare, with a heavy emphasis on convenience foods like Bisquick, canned soup, cake mixes and Jello to real Italian treasures like Zeppole and wheat pie. Aunt Helen’s famous Grasshopper Pie is in there too, but that’s a topic for another day.

I was only about half way through the first binder when a card fell out. In my handwriting was a recipe for carrot cake that I had obviously given to Aunt Helen many years ago. To say that I was delighted to have it back would be an understatement. I truly thought that this recipe was gone forever. I’ve tried other carrot cake recipes in the last twenty-five years, but nothing has lived up to the original.

So here it is. THE BEST CARROT CAKE EVER!

4 eggs

2 C sugar

3 C grated raw carrots

1 8 oz. can crushed pineapple (well drained)

1 C chopped walnuts

1 C raisins (or chopped dates)

1 1/4 C vegetable oil

1 tsp vanilla

2 C flour

1 tsp salt

2 tsp cinnamon

2 tsp baking soda

Beat the eggs and sugar with an electric mixer.

Slowly add the rest of the ingredients in the order given. Using a wooden spoon, mix well after each addition.

Bake at 375 in a greased and floured tube pan for approximately 55 minutes, or until a tester comes out clean.

Cream Cheese Frosting

8 oz room temperature cream cheese

1/2 C room temperature butter

1 tsp vanilla

1 ( 1 lb.) box confectioner’s sugar

Cream the cheese, butter and vanilla with a mixer.

Slowly add the sugar until blended.

I posted this recipe as originally written with only one exception. I used butter instead of margarine in the frosting.

Sometimes reality can’t live up to a memory. Not in this case. This cake rules!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.

3 Responses to What Was Lost Has Now Been Found

Loved the story, reminded me about my recipe story. We will have to have a carrot cake cook off:) my carrot cake recipe came from my mother in law and made using jars of carrots in the baby food jars or plastic containers today.